TAKE your hare when it is cased, and make a pudding; take a quarter of a pound of suet, and as much crumbs of bread, a little parsley shred fine, and about as much thyme as will lie on a six-pence; then shred an anchovy shred small, a very little pepper and salt, some nutmeg, two eggs, and a little lemon-peel. Mix all these together, and put it into the hare. Sew the belly, spit it, and lay it to the fire, which must be a good one. Your dripping-pan must be very clean and nice. Put in two quarts of milk and half a pound of butter into the pan; keep basting it all the while it is roasting, with the butter and milk till the whole is used, and your hare will be enough. You may mix the liver in the pudding, if you like it. You must first parboil it, and then chop it fine.